Beer Cheese Super Bowl Cupcakes Recipes

DUDE CUPCAKES

Steps:

• Heat oven to 425°F. Place foil baking cup in each of 10 regular-size muffin cups. Lightly spray foil cups with cooking spray.
• In large bowl, stir together Bisquick mix, Cheddar cheese and 3 slices crumbled bacon. Stir in 3/4 cup beer and the melted butter until dry ingredients are moistened. Divide batter evenly among muffin cups.
• Bake 10 to 15 minutes or until golden brown. Remove from pan; cool 15 minutes.
• Meanwhile, in small bowl, mix cream cheese and softened butter. Stir in powdered sugar and 2 tablespoons beer until smooth. Spread frosting on each cupcake; top each with bacon. Sprinkle with red pepper.

SUPER BOWL CUPCAKES

Steps:

• 1. Preheat oven to 350°, spray 24 muffin cups or 48 mini muffin cups w/ non-stick spray or use paper liners.
• 2. In a large bowl, mix together the beer, sour cream, oil, eggs and cake mix. Mix well until smooth. Spoon mixture into prepared muffin cups and bake for 18-20 mins for regular or 12-14 mins for mini's or until toothpick inserted in center comes out clean. Allow to cool 5 mins then remove to wire rack to completely cool.
• 3. Meanwhile, prepare the frosting. In large bowl combine the butter and vanilla, beat well. Add sugar in 1 cup intervals until incorporated. Lastly add the Whiskey and beat til smooth and light. Frost cupcakes with desired amount of frosting. Keep any unused frosting in fridge. Bring leftover frosting to room temp and mix well before using.
• 4. Add toppings if desired and serve immediately. Crumble up bacon befor adding on top.

BEER CUPCAKES (YES REALLY !)

Steps:

• Preheat oven to 350°F; butter a muffin tin.
• Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter. Remove from heat, and whisk in the cocoa and sugar. In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture. Sift together the flour and baking soda, and fold into the batter. Pour into muffin molds and bake for 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.
• Using a mixer, whip cream cheese until smooth, sift in sugar, and beat. Add milk, and beat until smooth. Spread glaze over cooled cupcakes.
• Note: make the glaze thicker or thinner by adding or subtracting milk.